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Ingredients
For cinnamon sponge
- Four large eggs
- 100g castor sugar
- 90g self-raising flour
- One tablespoon ground cinnamon
- One teaspoon vanilla extract
For dusting powder
- 1/2 cup castor sugar
- Two teaspoons ground cinnamon
For milk tart filling
- Two and 1/4 cups milk
- One cinnamon stick
- One egg
- ½ cup sugar
- Two tablespoons flour
- Two tablespoons corn flour
- One teaspoon vanilla paste
- One teaspoon cinnamon
Preparation
- Preheat oven to 180ºC. Line 23cm x 33cm Swiss roll tin.
- In bowl, whisk eggs and sugar until mix is pale, light and frothy. Sift in flour and cinnamon and fold together. Pour mix in lined tin – spread evenly to corners.
- Bake in preheated oven for 10 to 12 minutes, or until well risen, firm to touch and sides shrink away from tin’s edge.
- Place piece of baking paper bigger than Swiss roll tin on work surface. Sprinkle with cinnamon sugar.
- Carefully turn over cake on paper. Remove bottom lining paper. Cut score mark 2,5cm along one of shorter edges. Starting at this edge, tightly roll up sponge with paper inside. Sit roll on top of its outside edge and let cool completely.
- For filling, put milk and cinnamon stick into pot and bring to boil.
- In bowl, whisk egg, sugar, flour, corn flour and vanilla.
- Pour boiling milk into egg mix while whisking. Discard cinnamon stick. Return mix to pot and cook on medium heat until thickened.
- Pour in bowl. Cover in cling film that it touches filling, and let cool.
- Unroll cool sponge, remove paper and spread with filling. Roll up again. Cut off the edges to neaten it. – FOOD24.COM
